Baker Percentage - Common Formulations

Common Formulations

Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. The amount of water, expressed as a percentage of the weight of flour, is referred to as the "hydration" and is indicative of the stickiness of the dough and the "crumb", or internal texture, of the bread. Lower hydration rates (e.g. 50-57%) are typical for bagels and pretzels, and medium hydration levels (58-65%) are typical for breads, and rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or Ciabatta.